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Richardson, Texas

Member since Jul 2004

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Replied to Sweet Potato Souffle

Nov 27, 2013 on FoodNetwork.com

I'm not sure that I would -- I just have a feeling that it might get OVERLY sweet and don't really know what it would do to the texture. In terms of volume, though, I know the recipe I first made this from calls for approximately 3 cups of mashed sweet potatoes. Hope that helps.

Reviewed Sweet Potato Souffle

Nov 27, 2013 on FoodNetwork.com

I've been making this for years -- and it's always a hit. It's also quite "forgiving". While it IS rather dessert-like "as written", you can cut down on the sugar here and there and it STILL tastes SO good. You'll enjoy this, promise!

Reviewed Breakfast Bake

Oct 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really enjoyed this. Subbed regular breakfast sausage for that called for; also tweaked the cheese mixture (primarily ordinary Swiss a bit). Added just a pinch of Herbes de Provence at the suggestion of another reviewer. One other step I took: The bread I was able to get my hands on was a bit less "crusty" that I would have liked, so I cut up the "

Reviewed Breakfast Bake

Oct 7, 2012 in Food Network Community Toolbox on FoodNetwork.com

Really enjoyed this. Subbed regular breakfast sausage for that called for; also tweaked the cheese mixture (primarily ordinary Swiss a bit. Added just a pinch of Herbes de Provence at the suggestion of another reviewer. One other step I took. The bread I was able to get my hands on was a bit less "crusty" that I would have liked, so I cut up the l"

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